At Michelin-starred Esmé (@esme_chicago), chef Jenner Tomaska (@jennertomaska) is serving one of Chicago’s most creative and impressive dishes: clay pot poussin.
The restaurant is known for sculpting and baking in clay — they’ve done it with duck, pig, and squab in the past. This version uses partridge, which is brined for 24 hours before being stuffed with a morel mousse and foie gras. Lettuce is then roasted and used as a barrier between the molded clay and the bird. Once the sculpture is presented tableside and cracked to reveal the bird, it’s served with confit leg, endive, and cherry jus.
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Video description: Process shots of a clay bird being molded and shaped, before the sculpture is baked and cracked into to show the cooked small bird.
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